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Green Chile Chicken Enchiladas

Heidi Davison
These green chile chicken enchiladas have a great authentic Mexican flavor. They are easy to assemble and make the best leftovers!
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Entree
Cuisine Mexican
Servings 8 -10


  • 1 packet taco seasoning or Homemade Taco Seasoning Recipe
  • 3-4 boneless skinless chicken breasts
  • 2 Tbsp oil
  • 2 medium sized onions diced
  • 3 15 oz cans green chile sauce
  • 8-10 flour tortillas
  • 3 cups shredded Monterey Jack Cheese


  • Heat oven to 350 degrees.
  • Use a mallet to tenderize the chicken and make the same thickness. Pat dry.
  • Sprinkle taco seasoning on the chicken and press into the meat.
  • Heat the oil in a large skillet and fry the chicken 4-5 minutes on each side.
  • Remove the chicken and let cool. Cut into bite sized pieces or shred with forks.
  • In the same skillet, saute the onions on medium heat for 5 minutes or until golden brown. Set aside.
  • In the same skillet, heat the enchilada sauce over low heat for 2-3 minutes.
  • Turn off heat. Ladle 2 cups of sauce into the bottom of a 9x13 casserole dish.
  • One at a time, dip a tortilla into the sauce, covering it completely.
  • Scoop some chicken, a spoonful of onions, and a sprinkle of cheese onto the tortilla.
  • Wrap tightly and place into the casserole dish. Repeat with remaining tortillas.
  • Pour remaining green sauce on top of enchiladas and sprinkle with cheese.
  • Bake at 350 degrees for 30 minutes or until hot and bubbly.
  • Let cool for 10 minutes to firm up. Serve warm.
  • Optional toppings include: salsa, pico de gallo, guacamole, sour cream, cilantro, etc.